Description
This slow cooker shredded pork recipe features tender pork sirloin cooked in a rich and creamy mushroom sauce. Carrots and sautéed mushrooms add depth and sweetness, while a blend of onion soup mix, garlic, and seasoning creates a flavorful gravy. Perfect for easy family dinners, this recipe requires minimal hands-on time but delivers big on comforting flavor.
Ingredients
Scale
Meat
- 4 1/2 lbs Boneless Pork sirloin roast
Vegetables
- 3 cups baby carrots (about 1 lb) or thick-sliced carrots
- 1 to 1 1/2 lbs fresh mushrooms, thickly sliced
- 1 large onion, finely diced
- 1/2 head garlic (about 6 cloves), pressed
Seasonings & Sauces
- 1 oz Onion Soup or Dip Mix (1 packet)
- 1/2 Tbsp Mrs. Dash seasoning (or your favorite seasoning blend)
- Salt to taste (about 1 tsp)
Other
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 4 Tbsp cooking oil (for searing and sautéing)
Instructions
- Prepare the base: Line the bottom of your slow cooker with the baby carrots to create a flavorful bed for the pork and to ensure even cooking.
- Sear the pork: Heat a large heavy-bottomed skillet over very high heat. Add 4 tablespoons of cooking oil, then sear the pork loin on all large sides for 2 to 3 minutes each until it develops a deep golden-brown crust. Be cautious of splattering oil. Transfer the seared pork to the slow cooker on top of the carrots.
- Cook the mushrooms: Using the same skillet, sauté the sliced mushrooms over medium-high heat until they are lightly browned and soft, about 7 minutes. Remove and set aside.
- Sauté onions and garlic: In the same skillet, sauté the diced onion over medium heat until golden, approximately 5 to 7 minutes. Stir in the pressed garlic and continue to cook, stirring constantly, until fragrant, about 1 minute. Set this mixture aside with the mushrooms.
- Make the mushroom gravy: In a medium saucepan over medium heat, whisk together the chicken broth, heavy whipping cream, onion soup mix, Mrs. Dash seasoning, all-purpose flour, and salt until smooth and combined.
- Combine sauce ingredients: Stir the sautéed onions, garlic, and mushrooms into the sauce mixture in the saucepan, blending all flavors evenly.
- Cook in slow cooker: Pour the prepared mushroom gravy over the pork in the slow cooker. Cover with the lid and cook on high for 5 hours, then switch to low to keep warm until ready to serve. Alternatively, cook on high for 4 hours and then on low for 2 additional hours.
- Shred the pork: Just before serving, use forks to shred the pork directly in the slow cooker. The meat should pull apart easily and soak up the flavorful sauce, creating a juicy and delicious texture.
Notes
- For an even deeper flavor, sear the pork in batches if needed to avoid overcrowding the pan.
- If you prefer thicker gravy, you can mix an additional tablespoon of flour with cold water and stir it into the sauce during the last hour of cooking.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
